Medicinal Broth

WHY BROTH? 

Broths have long been known for providing valuable nutrients and being deeply medicinal. It's nutrient dense, delicious, easily digestible, and simple: a true superfood for the body. Broth delivers valuable electrolytes, vitamins, and minerals to the body that are anti-inflammatory, antimicrobial, rich in antioxidants, and full of phytonutrients.

There are a variety of ways to make broth and the basis of all good broths should include veggies, seaweed and mushrooms. In fact, it's a great way to clear out the refrigerator of veggie scraps that are already on their way out! When including bones in your broth, collagen, amino acids and protein round out the brew. Both options are incredibly supportive for the skin and digestive system. Do what works for you. 

Below you'll find our recipe along with ways to boost of the medicinal profile and different cookware options. Feel free to make your own version, using what you have. There is no wrong way to do it. Experiment and have fun. 


Medicinal Mineral Broth

Ingredients:

3 carrots

1 celery stalk (halved crosswise)

1 large yellow onion (cut in half) 

1 leek white and green part

4 cloves of garlic

1 yam/sweet potato (skin scrubbed, cut into half)

10 shitake mushroom caps, fresh or dried

2 bay leaves

1 - 6” piece of dried kombu

4 sprigs each of fresh herbs sage, thyme, rosemary

½ bunch of fresh parsley and/or cilantro

2 tsp of sea salt

3 quarts of water


Optional Herbal Boost: 

4 juniper berries 

4 Tbs (or 5 slices) dried Astragalus

7 slices dried Reishi mushroom

2 Tbs dried burdock root

½ c of dried calendula flowers 


Optional Bone Boost:

2-3 lbs of beef bones, marrow bones, knuckle bones, chicken bones or feet, oxtail or fish bones

1 Tablespoon of raw apple cider vinegar


Bone Prep: roast bones in oven at 400 for 20 minutes until browned. Then place in chosen cooking vessel, cover with water and apple cider vinegar, and let sit for 30 minutes. Next, add the rest of the veggie ingredients and follow cooking times as indicated below. 


Instapot:

On saute setting, saute onion, leek, garlic in 1 Tbs of olive oil for 3-5 minutes. Add other veggies and spices stirring to incorporate for another 3 minutes. Fill water to max fill line, close lid and pressure cook on high for 30 minutes. Let cool then strain, season with sea salt as needed. With bones: Roast and soak as directed, then add all other ingredients and pressure cook for 2 hours. Let pressure release naturally, cool fully, and then strain and season with sea salt. 



Slow cooker: 

Place all veggies and water in slow cooker. Cook on High for 2-5 Hours or Low for 8-12 hours. Strain and discard solids on compost. Season with salt as needed. With bones: roast and soak as directed, add all other ingredients and turn heat to high until boiling, then reduce to low and cook at least 12 hours and up to 24 hours. Let cool then strain and season with sea salt. 


Stockpot:

Add all ingredients to pot and fill with water with at least 2 inches of water above the veggies and below the rim. Bring to a boil then reduce heat to low-medium and cover with lid. Allow to cook at least 2 hours and up to 12 hours. Adding water as it evaporates to maintain broth quantity. Let cool then strain and season with sea salt as needed. With bones: roast and soak as directed, add all other ingredients and turn heat to high until boiling, then reduce to low-medium and cook at least 8 hours and up to 24 hours. Let cool then strain and season with sea salt. 





Older Post

Leave a comment

Please note, comments must be approved before they are published